Recipe for 60 Coconut Canudinhos

For the Dough:
* 1 and 1/2 cups white flour, sifted
* 1 small egg
* 1 tablespoon of rhum
* 1 tablespoon of vegetable shortening
* salt
* Enough Canola Oil for frying

For the stuffing:
* 1 coconut
* 4 egg yolks
* 1 and 1/2 cups sugar
* 1 and 3/4 cups water
* 1 teaspoon vanilla

Procedure:

1) Pour the flour on a flat working surface then make a crater at the center, and in it pour the whole egg, and the vegetable shortening. Mix everything and knead the dough with cold brine until the dough is uniform not too hard. Shape like a ball, cover with a damp cloth and let the dough rest for 1 hour.

2) Roll the dough, flatten with a rolling pin, and cut into 1 inch wide strips. Wrap the strips around the cone form, previously greased with oil, pressing the edges together.

3) Fry the small cones in enough hot oil, stirring the Canudinhos in the oil so they brown evenly on all sides. Once cooked, place them in a strainer until they have dried.

4) Now we turn to the filling, first make a syrup with the water and the sugar, by cooking it to the point of soft thread stage. Once this point is reached let this preparation cool down. Add the egg yolks one by one. Add the grated coconut and cook until ready. Only fill the Canudinhos when this filling is lukewarm or colder.

Fill the Canudinhos with the filling preparation just before serving...